• Preheat the oven broiler to high, and arrange a rack in the middle of the oven.
• Chop the artichoke hearts.

Drain the Spinach

• Place the frozen block of spinach into a fine-mesh sieve. Run cold water over the spinach until it has completely thawed. Or you can place it into a bowl and put it in the fridge overnight. Just make sure it’s completely thawed. Move the spinach to a clean kitchen towel and squeeze out as much moisture from the spinach as possible.

Make the Dip

• Add the cream cheese, mayonnaise, garlic powder, artichoke hearts, parmesan cheese, mozzarella cheese, and drained spinach to a medium bowl.
• Stir well until combined.

Make the Crostini

• Slice the baguette bread into ½ inch slices at an angle, and place on a parchment paper lined baking sheet.
• Spread a small amount of mixture onto each slice of bread, all the way to the edges.
• Place under the broiler for 2-3 minutes until the cheese is bubbly.
• Finish with a little bit of sea salt and freshly cracked pepper.
• Sprinkle with fresh chopped parsley if desired.